Place the grated zucchini in a medium bowl next to the sink along with an empty medium bowl. Squeeze small handfuls of the zucchini over the sink to release the water, then place it into the empty bowl. Continue this process with all of the zucchini.

Melt the coconut oil in an 10-inch cast-iron skillet over high heat. Make sure it coats the bottom and sides of the pan. Add the zucchini and a pinch of salt and pepper, and cook, stirring occasionally, for 4-5 minutes, until the zucchini starts to brown. Remove the pan from the heat.

In a medium bowl, beat the eggs and season with salt and pepper. Transfer the zucchini to the bowl and stir it into the eggs, along with the caramelized onions and parsley, to evenly distribute.

Gently transfer the eggs and vegetables to the skillet. Place the skillet in the oven and cook until the eggs are set and slightly browned on top, about 30 minutes. Slice into wedges and serve immediately, or set aside to cool if you prefer.

Caramelized Onions

Ingredients

1 Tbs. coconut oil

1 large yellow onion, diced (about 3 ½ - 4 cups diced)

½ tsp. sea salt

2 cups liquid (water or broth)

Directions

Melt the olive oil in a large skillet over medium heat. Add the onions and salt and stir to coat. Cook, stirring frequently, for about 10 minutes, until the onions start to turn translucent and get a little color.

Stop stirring and let the onions cook for 1-2 minutes, until the onions start to stick to the pan and the sizzling gets louder. Add ¼ cup water (or broth) and stir, releasing the onion from the bottom and sides of the pan, scraping up the fond (the sweet brown bits) and mixing it into the onions.

Continue to cook, stirring once or twice in the first minute, then let cook untouched for another 3-5 minutes, until the liquid evaporates, the onions stick to the pan and the sizzling gets louder again, then add another ¼ cup liquid. Repeat this process until the onions are very soft and brown, about 45 minutes.